Crudo Bar - Valencia

I had higher expectations of the place from some other reviewsIt is not your basic seafood place but it's not the best seafood place either.

Very good and very good idea to offer raw dishes (but not this varied choice, beautiful realization. dish on the choice of glass and goat cheesecake wines must be modified because too rich and too scary: damage because good idea! a siphon passage would have made the antenna, with a crumble below (car no pasta) and a jam of green tomatoes and it was a good dessert! But if it's not very good!

Great discovery! I went with my boyfriend and despite being late they didn't put glue on us. very delicious food!, and very good service. We'll definitely be back!

We started the food with one of the two varieties of croquettes that have in letter, the raw bar of octopus and ink. a chrome with a bounce that is found, which is not oily, but is not particularly exceptional. a fairly compact texture of what I had, but it's not very upset. and an ink taste that without being excessively potent was the nico that was perceived in the chrome. It is not a bad chrome, but it is a ms and ah the puntuacin of. raw chrome of lobsters and tender garlic. a chrome very similar to the previous in terms of texture and bounce, but in this case it had a much better taste than the previous one. It's not a fascinating croquette, but if you're a tennis player who would stay with me, and in fact, if you come to the restaurant I asked for it and that's why I give you a puntuacina of. We'll go to the cause of the asaltada as in the north of per. a dish that from my point of view was the weakest dish in the salted part. Despite the fact that the cause is a dish that usually drips me a lot (a limeous cause of the observatory in this case the contribution of the revolted atna does not overwhelm me and also eclipsed the contribution of the potato. So I can't give you a higher score of the worst dish in the salted part, we'll have the best not only of the salted part, but of all the food, the shrimp casserole with genovs pesto cream. an innovative dish, since I had seen nothing like any other restaurant, and in which I had read good seasons. As for the number of shrimps is more than correct, since they come 4 or 5 and without being of maximum quality are quite better than the average that usually puts on this type of dishes. in the same way, the key to the dish is in the genovs pesto cream. a very soft cream but in which the drop of putting this patent. what puts the good that is the pesto is that the bread that forms the dish stays short of how good the cream is. one of the best dishes of what we have been of 2022 (which we have been for 1 month) and ah the puntuacina. We continue the food with the mixed ceviche of octopus and shrimp. a ceviche that had idntic shrimp to those of previous dish, something positive. but it was composed of an octopus more than better. So in that sense, one point and the other not so much. Besides, the broth of the ceviche was not bad, but it was not too fascinated. so that together I defined it as one of those dishes that you can eat, but from which the instants that you set to do it you forget the same and ah the puntuacina of. the next dish that came to the table was the second that I got the food, the mussels in the thai style with green curry and lemongrass. a dish not as new as any of the previous ones, but it has been the best place where I have tried it. the mussels in s were quite good and although perhaps the presence of the coconut was degraded compared to other flavors, not finish degotarme. also of quantity, so it seems obligatory to ask if you come to the restaurant and ah el. we contributed the salt part with one of the dishes that I got to taste, the wild boulevard pili al pili. a dish in which, in my opinion, the main product, the corvin, was decent. but it was masked by the black stack above all and partly, although to a lesser extent, by the pur of cauliflower (in the staff too sweet). So I have to give him a puntuacin of... Brownie demigado with vanilla ice cream. a brownie with a very better texture and a flavor that can be good to remove the craving to sweet, but for little more and ah the puntuacina of .. finally, if you want to know the puntuacina of each dish and a final appreciation with its respective puntuacina, I encourage you to enjoy my blog of gastronoma, and travel

I went to Valencia for a solo trip. In advance I looked on tripadvisor for good restaurants and I found Crudo Bar. I was immediatly attracted by the 6-courses menu but this should normally be taken by min 2 people. So I sent them an email asking if it’s possible to make an exception for this since I was going to have dinner alone. I got a quick and friendly answer that they would make an exception for me (which I really appreciate because in Valencia they don’t like solo travellers in general and they won’t make exceptions easily). So I arrived in the restaurant at 20h (open from 20h). It’ s small, cosy, beautiful restaurant with blue colors from the sea. As promised by mail, I got the 6-courses menu (actually 7-courses because there was a big chocolate dessert included). It was very varied with salmon, tuna, mussels, shrimps, … A lot of new, special and original flavors. You can taste the products are fresh and from a very good quality and it are big portions (and I say this as a big eater) for an amazing price (6-courses dessert for only 40 euros). From beginning to ending absolutely delicious. Also in general I get sick very fast if I eat something wrong (IBS) and I didn’t feel anything at all afterwards so this means everything is really really fresh! Really recommand this place. Thank you again.